ROCHA, G. M. M.; ROCHA, Gabriella Maria Martins
Resumen:
In the current context of global markets, companies are always restructuring its personnel
management in order to develop them along with the organization as a whole. Considering this
scenario, management by competence has been a frequent topic in the organizational environment,
which in addition to meeting business strategies by centralizing the results expected to achieve
competitive advantage and market differentiation, leads each employee within the powers provided
for each position. This study aims to identify and describe organizational and functional behavioral
skills of a restaurant located in the city of Sousa-PB. Regarding the classification methodology, this
research has a descriptive nature. Data were collected through structured questionnaires from
information provided by the employees of the company, treated in a quantitative manner, using the
inventory model for mapping behavioral skills Leme (2005). Thus, the descriptions made allowed
the development of a competency mapping functions for the company, and has also been proposed a
tool for performance evaluation of competence based on the identification methodology applied so
that their managers do periodically review the progress and development of each employee in
accordance with the objectives and organizational strategies.
